Evaluates antioxidant activity and nutrient digestibility in gluten-free muffins, suggesting microalgae may enhance health benefits.
This study evaluated the effects of microalgae incorporation, chewing conditions, and digestive models on nutrient digestibility, total phenolic content, and antioxidant activity of gluten-free muffins using in vitro boluses produced in a rheometer.
No takes yet. Share an insight, caveat, or question.
Arnal et al. (2026) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: